Ingredients:
European Grain Bread:
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2/3 C Steel-Cut Oats
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2 C Boiling Water
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20 oz Water
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2 t Yeast
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¼ C Honey
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2 T Salt
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2 C Wheat Flour
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2 C Spelt Flour
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2 C High Gluten Flour
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1 1/3 C Rye Flour
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3 oz Pumpkin Seeds
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3 oz Sunflower Seeds
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½ oz Sesame Seeds
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½ oz Poppy Seeds
Method:
European Grain Bread: Yield 2 Loaves:
Soak the oats in boiling water. Allow to sit for 3 minutes and then drain.
Combine the 20 oz warm water, yeast and honey.
Allow the yeast to bloom.
Add the flours, oats, and salt and knead for 8 minutes. Add more water if needed for a smooth elastic dough.
Add the seeds and knead until incorporated.
Rise until doubled. Shape into two wide loaves on a greased parchment lined sheet tray. Rise again.
Dust with rye flour, score with a knife, and bake at 400 for approximately 30 minutes, rotating halfway through.
Happy cooking!
